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Teaser: WineScan™ 3 SO2 is a powerful wine analyser for valuable insights throughout the winemaking process

What can you analyse: Must, must under fermentation and finished wine

Where can you analyse: In the control room or laboratory

Parameters: Alcohol, pH, sugars, tartaric acid, malic acid and many more

Analysis time: Around 30 seconds

Principle: FTIR

Value

Insights throughout the whole winemaking process. What do you need to know? Ask WineScan™ 3.

Sample type

Must, must under fermentation and wine.

Parameters

Ethanol, pH, sugars, malic acid, lactic acid, tartaric acid, free and total SO₂ and many more according to your demands of your winery or wine laboratory.

More insight, less work and more time for winemaking – three reasons why the launch of WineScan™ 3 is right on time

The latest WineScan™ 3 marks a milestone in wine analysis that ensures an expanding world of insight with less cost and less work than earlier solutions. Three common trends in winemaking indicate that the launch is not a moment too soon.

Your expanding world of analytical insight

Building on a well-proven concept, WineScan™ 3 offers a unique range of options to grow your analytical capability at less cost. A comprehensive range of tests include unique options such as tannins and advanced yeast assimilable nitrogen during fermentation.

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Results that just keep on flowing

Smart instrument adjusts itself for wear at regular intervals, avoiding need to interrupt operations for maintenance procedures.

The high throughput flow system and autosampler get more tests done in less time. You can get free and total SO₂ in two minutes – 30 seconds faster than with earlier WineScan SO₂ tests.

More time for winemaking

WineScan™ 3 makes owning and running a wine analysis solution simple and worry-free. Every test result is based on 40 subsamples to capture data from a larger sample volume compared to earlier solutions.

A more representative result is obtained, which avoids the need for replicate measurements to confirm the validity of results for the sample in question. Further, the instrument is smart-enabled to provide a close level of support while ensuring that valuable analysis data is always safe, traceable and easy to access and share.

Why mid infrared is the right technology for wine analysis

In this 5 minute read interview, FOSS Principal Scientist Henrik Juhl explains how experience in testing liquids for dairy industry applications led to an innovation that marked a new era in wine analysis. Read more

Brochures and Papers

Technical specification

Parameters		Ranges within product type
Components	Unit	Must	Must under fermentation	Finished wine	Comments
Alpha amino nitrogen	mg/L	0 - 460			Reference method: NOPA Used for calculating YAN
Ammonia	mg/L	0 - 300			Used for calculating YAN
Citric acid	g/L	0 - 5.4		0 - 1.0
CO2	mg/L			0 - 2800
Density	g/mL	1.0200 - 1.2500	0.9900 - 1.1400	0.9800 - 1.1900	Density for must can be presented with other units, i.e. Babo, Baumé, Oechsle. The model can be converted to such unit using calculated component feature and right formula.
Ethanol	% Vol.	0 - 19.0	0 - 19.0	0 - 19.0
Extract	g/L	0 - 300
Fructose	g/L	0 - 170	0 - 137	0 - 170
Gluconic acid	g/L			0 - 5.7
Glucose	g/L	0 - 9.0	0 - 200	0 - 138
Glucose + fructose	g/L	0 - 390	0 - 260	0 - 265
Glycerol	g/L	0 - 12.0		0 - 21.0
Lactic acid	g/L	0 - 4.3	0 - 4.0	0 - 7.5
Malic acid	g/L	0 - 26.0	0 - 7.3	0 - 6.3
pH		2.4 - 4.6	2.8 - 4.3	2.8 - 4.4
Potassium	mg/L	0 - 5300
Reducing sugar	g/L	0 - 430	0 - 259	0 - 200
Sorbic acid	mg/L			0 - 940
Tartaric acid	g/L	0 - 16.0		0 - 8.1
Total acidity by end point pH 7.0	g/L	0 - 25.0	0 - 13.0	0 - 7.6	Expressed as sulphuric acid
Total acidity by end point pH 8.2	g/L	0 - 39.0	0 - 20.3	0 - 12.8	Expressed as tartaric acid
Total polyphenols				0 - 120
Total soluble solids	g/100g (°Brix)	16 - 30			Total soluble solids for must can be presented with other units, i.e. g/L sugar. The model can be converted to such unit using calculated component feature and right formula.
Volatile acidity	g/L	0 - 2.3	0 - 2.0	0 - 1.7	Expressed as acetic acid
Options
Alpha amino nitrogen	mg/L		0 - 350		Part of YAN for must under fermentation package
Ammonia	mg/L		0 - 300		Part of YAN for must under fermentation package
Tannin by BSA	mg/L*			0 - 1100	Part of tannin package
Tannin by MCP	mg/L**			0 - 3700	Part of tannin package
A420 nm				0 - 1.0 0 - 2.5***	Included with color module
A520 nm				0 - 1.2 0 - 3.5***	Included with color module
A620 nm				0 - 0.3 0 - 1.4***	Included with color module

*) Catechin equivalent
**) Epicatechin equivalent
***) Wide range with reduced performance

Instrument specification
Sample capacity	Manual: 120 samples per hour Autosampler: 130 samples per hour SO₂: 27 samples per hour
Options
Color module	Built-in or add on later
Autosampler (external, add later)	Power supply	Dimensions (W x D x H)	Weight
	100 - 240 VAC ± 10% 50 - 60 Hz ; 1,04 A Autosampler input: 24 V DC; 3,33 A	62 × 33 × 59 cm (with sample probe, cables and tubing mounted)	11,7 kg

Winescan™ 3 SO₂

The WineScan™ 3 SO₂ wine analyzer offers you an ever-expanding world of analytical insight with less work than with earlier WineScan instruments. With WineScan 3 SO₂, the flow of insightful test data becomes a simple and natural part of winemaking and laboratory operations.

Value

Sample type

Parameters

More insight, less work and more time for winemaking – three reasons why the launch of WineScan™ 3 is right on time

Your expanding world of analytical insight

Results that just keep on flowing

More time for winemaking

Why mid infrared is the right technology for wine analysis

Brochures and Papers

WineScan™ 3 (SO2) Datasheet

WineScan™ 3 (SO2) solution Brochure

Wine solution Overview

Technical specification

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	Azerbaijan Mr. Bahram Atabeyli
http://caucasusconsulting.org/

	Switzerland Matthias Schulz
https://carlex-ag.com/web/CH/

	Ukraine Alex Filonenko
https://altima.plus/

	Moldova Carmen Iacob
https://carlex-ag.com/web/RO/

	Kazahkstan Alex Romaniko
http://carlex.kz/